Storage

Store unopened Sydney rock oysters in a cool, dark spot. Select a location with a constant temperature, ideally 10-20°C.

Most home deliveries arrive in a box and include a hessian bag. After checking your oysters, place them in the bag, dampen the bag and place back in the box. Leave the box open slightly so they have some air.

If you have purchased your oysters straight from the lake, place them in a bowl and cover them with a damp tea towel or damp newspaper.

Do not store unopened oysters in a refrigerator, on ice or in water.

If it’s an extremely hot day, you can place them in the warmest part of your fridge (like the vegetable crisper), kept in a hessian bag.

Shelf life

Sydney rock oysters are known for their naturally long shelf life after being harvested. Unopened Sydney rock oysters can survive out of the water for up to 14 days.

The general rule is to consume unopened oysters within 10-12 days of receiving them. During summer this reduces to 7-10 days, as they are fatter and have less room to trap water in their shells.

Your oysters are alive until you shuck them. Once oysters have been shucked, consume within 12 hours.

Oyster condition

Check your oysters when you receive them and discard any that have already started to open. This means the oyster has perished. Discard any oysters that have a pungent or overpowering smell, or look shrivelled and dry after you shuck them.

The appearance and flavour of Sydney rock oysters will change throughout the year. Generally oysters will be fatter and creamier in summer, and leaner and more herbaceous in winter. This is completely normal and not a reflection of quality.

Shucking

Place the oyster inside a folded tea towel keeping the hinge exposed. Place the tip of knife at hinge, use slight pressure to get the tip into hinge. Twist left-to-right, applying pressure. Once through the hinge, use the knife to gently knife split the shells apart.

Slide the knife along the top shell to cut the muscle. To remove oyster from the bottom shell, scrape the knife across the base of the shell to cut the muscle underneath. Try not to spill too much of the ‘liquor’ (brine) as you do this.